Instructions: Cut chicken into 1/2 inch cubes; sprinkle with salt, thyme and pepper. In saucepan, heat oil over medium-high heat; brown chicken in batches if necessary. Reduce heat to medium. Add vegetables; cook stirring often, for 10 minutes or until liquid is evaporated.

Whisk together evaporated milk, cornstarch and mustard; pour into pan and bring to boil over medium-high heat, stirring. Reduce heat to medium; cook, stirring often, for about 10 minutes or until sauce is thickened and chicken is no longer pink inside.

Meanwhile, bake biscuits according to package directions. Cut in half crosswise; place 2 bottom halves on each plate. Spoon stew over biscuits top with remaining halves.

Make 4 servings

"and WW Points added by hdeacey@home.com"

NOTES : Tip: Turkey breast is increasingly available and would also be terrific in this dish, as would chicken thighs, skinned and boned. Cost: $11.64 Canadian

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